1. Season the beef with salt and pepper. Heat a pan or pot over medium-high heat and add a tablespoon of oil. Brown the beef, making sure not to overcrowd the pan. Transfer the browned beef to the slow cooker. (this is optional, you can just add the beef straight to the slow cooker if you wish)
2. In the same skillet, add chopped onions, garlic & carrot. Sauté until softened and fragrant, about 2-3 minutes. Add the diced tomatoes, gravy, chili powder, ground cumin, paprika, mixed herbs, salt, and pepper. Stir to combine, scraping any browned bits from the bottom of the pan
3. Slow Cook: Pour the tomato mixture over the beef in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender and easily shreds with a fork
4. Once the beef is cooked, use two forks to shred it directly in the slow cooker. Mix the shredded beef with the sauce to coat evenly
5. To assemble the sliders, slice the slider buns in half. Place a spoonful of shredded beef on the bottom half of each bun. Top with cheese, shredded lettuce, sliced tomatoes, sliced red onion, avocado slices, a dollop of sour cream and fresh cilantro leaves. Squeeze a lime wedge over the toppings for extra flavour.
